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1
Heat oven to 325.
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2
Lightly grease an 18 cup tube pan.
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3
For streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon with a fork, or rub mixture with fingertips until crumbly.
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4
Stir in walnuts.
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5
For cake: With an electric mixer on high speed, beat butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda and salt in a large bowl until blended (mixture will look curdled).
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6
Add eggs, one at a time, beating well after each (mixture still looks curdled).
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7
With mixer on low speed gradually add flour, beating just until blended and smooth.
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8
Spoon half of the batter into prepared pan.
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9
Sprinkle with half the streusel.
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10
Pour in remaining batter and spread evenly.
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11
Sprinkle with remaining streusel.
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12
Bake for 1 hour, 15 minutes to 1 hour 25 minutes or until a pick inserted in center of cakes comes out with moist crumbs clinging to it.
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13
Cool in pan on a wire rack for 15 minutes.
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14
If necessary, run a thin sharp knife around edge of pan to loosen cake.
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15
Place cookie sheet over pan and carfully invert both.
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16
Remove pan.
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17
Place rack over cake and turn cake streusel side up.
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18
Cool completely.
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19
Store wrapped airtight up to 3 days at room temperature or freeze up to 3 months.
